Vegetable pie

I’m sorry, but where is Spring? During days when I’m having to fight against icy gale-forced winds to get into work, I fantasise about – and desperately need – a little comfort when I get home. On those kinds of days, I eat pie. And, it just so happens it’s National Pie Week! So, thank you, dear weather, for being so royally sh*t as to allow me to continue eating deliciously warm, comforting food as opposed to cold, harsh salads.

When I ate meat and dairy, I’d devour my mum’s tasty chicken and mushroom pie, or go to town on (and inevitably scorch my mouth on) a cheese and onion West Cornwall Pasty Co. pasty whilst waiting desperately for my Southern rail train to arrive. These days, I’m more of a hearty veg and any-kind-of-milk-but-cow-milk kind of a gal. This is what I now eat when I want pie.

Screenshot 2017-03-08 22.00.29


  • 2 tbsp dairy-free butter
  • 2tbsp flour
  • 300ml non-dairy milk (I used rice)
  • 200ml veggie stock (2 cubes)
  • 1 bay leaf
  • Olive oil
  • o.5 large white onion
  • 1 large leek
  • 2 garlic cloves, crushed
  • 1 pack of chestnut mushrooms
  • 360g Tesco’s ‘root veg for mashing
  • 1 big handful of fresh parsley, finely chopped
  • o.5 potato
  • About 240g Jus-Roll puff pastry (check ingredients, but should be vegan-friendly)


  1. Firstly, make the roux: put a saucepan on a low heat and melt the butter. Stir in the flour until it forms a thick, smooth paste and then turn up the heat slightly and gradually add the milk and stock whilst stirring. Whisk, if there are any lumps, and throw in the bay leaf. Set aside.
  2. Sautée the onion and leeks in the olive oil until slightly browned. Add the garlic, mushrooms and root veg. Sprinkle in the parsley and stir well. The veg should soften slightly, but not be fully cooked, otherwise it will go mushy in the oven.
  3. Mix the cooked veg with the roux and season to taste.
  4. Thinly slice the potato and rinse well.
  5. Preheat the oven at 180°C (fan).
  6. Layer half the roux mixture on the bottom of a baking dish and place the sliced potatoes on top. Then pour in the rest of the roux mix evenly.
  7. Roll out the pastry on top, loosely fix the pastry edges to the sides of the dish and cut an X in the middle to allow the steam to escape. Score the top of the pastry in a pretty pattern of your choice.
  8. Bake for 40 mins. If the pastry looks like it’s burning, cover the top with tin foil. Allow to cool slightly before serving. This dish should serve about six slightly hungry or four very hungry people.

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